Description
Spray‑drying of liposomal particles converts liquid lipid vesicles into a dry, free‑flowing powder while preserving volatile flavor compounds.
Technical
The process involves rapid dehydration of phosphatidylcholine/cholesterol bilayers, which collapses the vesicle while trapping essential oils inside. Thermal energy is carefully controlled to avoid lipid oxidation and maintain unsaturated fatty acids, ensuring high encapsulation efficiency (70–90 %). Upon rehydration or pH change, the vesicles re‑form, releasing the flavor in a targeted manner.
Science
Primary Reaction
Thermal dehydration of lipid bilayers leading to vesicle shrinkage and encapsulation of volatile compounds
Sensory Profile
Aroma ()
floralcitrusherbalsweetvolatileearthybrightpungentdelicatecomplex